Green Mutton Masala is a rich, delicious and appetizing mutton gravy recipe.
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Main Course
Cuisine: Indian
Keyword: Gravy, MuttonCurry
Ingredients
½KGMutton
For Green Paste
½CupCoriander LeavesTightly Packed
½CupMint LeavesTightly Packed
1TeaspoonCumin Seeds
3Green Chillis
15Small Onion
1InchGinger
5PodsGarlic
1TeaspoonBlack Pepper
10Cashews
1TablespoonOil
SaltTo Taste
To Tamper
1TablespoonOil
1TeaspoonCumin Seeds
1TeaspoonFennel Seeds
2Dry Red Chillis
Instructions
Wash Mutton Pieces and set aside. Wash and chop Coriander and Pudina/Mint leaves.
Peel and slice onion. Peel Ginger and Garlic.
For Preparing Green Paste:
Heat oil in a Kadai. Add Cumin and Fennel seeds and roast until it splutters.
Add onion and roast until it is glossy. Add Ginger, Garlic, Green Chillis, Black Pepper, Mint Leaves, Coriander Leaves and cashews. Saute them until there is no raw smell. Switch off the flame.
Cool down the mixture.
Blend them into a smooth paste with limited water. Now the green paste is ready.
For Cooking Mutton
Add the green paste in a Pressure cooker. Add the mutton pieces into the green paste. Add ½ cup of water.
Close the cooker and Cook for 5 whistles in medium flame or until the mutton gets tender. Switch off the flame. Let the pressure come down on its own.
Open the presure cooker.
For Tampering
Heat oil in a kadai. Add all the contents in section to tamper and roast them (Roast Cumin Seeds, Fennel Seeds and dry redchillies). Add this mixture on top of the cooked gravy. Green Mutton ready to serve.
Notes
Boneless Mutton Pieces are preferable for this recipe.
Hence this is a Spicy dish both Green chillies and Black Pepper are added.
If you do not like the mint/pudina flavour the quantity of mint can be reduced to ¼ cup.
Do not add more water as the mutton releases some water while cooking. Add only ½ cup + ¼ cup water.